Early December Outturn Offerings
Cask No. 77.28 is President’s Choice
Tropical Nights
Cask No. 77.28 $175
Highland, Northern
Candlewax and scented wood – sandalwood, cedarwood – in the foreground and an exotic fruity/floral complex behind – mango and papaya, toasted pineapple, bougainvillea, moon flowers. We were reminded of dining under candlelight in a tropical garden, especially when dark chocolate, marzipan and strong Arab coffee (with cardamom seeds) began to emerge. At natural strength the texture is distinctly waxy, smooth and mouth-filling; the taste full of juicy fruit. Water raises more wax and dark chocolate, and now some passion fruit joins the display. The taste remains fruity, but slightly more bitter, like dark chocolate truffles dusted with cocoa powder.
Drinking tip: After dinner in a tropical garden
Colour: Deep gold Date distilled: August 1987
Cask: New Charred Oak Second-Fill Hogshead Alcohol: 54.9%
Age: 25 years USA allocation: 120 bottles
Cask No. 9.69 $130
Turkish delight and fragrant Thai rice
Speyside, Spey
The nose was attractively complex – green apple, kiwi, peach and lemon zest freshness; almond slice, Turkish delight, apricot Danish and toffee sweetness; then floral dimensions in old roses, geranium leaf, straw, Mediterranean herbs and fragrant Thai rice (jasmine). The palate offered toffee, jelly beans and dates, but blackcurrant and liquorice boiled sweets, cinnamon and Pernod provided deeper interest. With water, the palate gave hints of smoke and ash, but mainly cooked fruits – apple strudel, rhubarb crumble, poached pear and baked apple with raisins. The palate was now a triumphant balance of tart and sweet. The distillery has nicer gardens than any.
Drinking tip: Between the working day and a fun-filled evening – this could be the perfect transition
Colour: 24 carat gold
Cask: Refill hogshead
Age: 17 years
Date distilled: April 1995
Alcohol: 56.9%
USA allocation: 120 bottles
Cask No. 127.34 $90
Flying saucers and octopus balls
Islay
We found an almost endless list of amazing, enticing aromas –– sweet campfire smoke, hay-bales, birch sap, prawn shells, charred smoked mackerel, cinnamon, clove, dried roses, pot-pourri, orange, apricot and peppered ham. The palate did not disappoint – a lively, stimulating, crashing wave of taste – smoke, brine, ash, prawn tempura, Cullen Skink and takoyaki (octopus balls); dry-roasted cashews, roasted chestnuts, lemon sorbet and flying saucers. The reduced nose maintained our interest – great balance of sweetness and smoke – leather, canvas, peanut butter, fried sage, marzipan and pencil shavings. The reduced palate was spritzy, uplifting and full of positive anticipation. Smoky stuff from the Rinns.
Drinking tip: On the beach – holiday time – gathering driftwood for the bonfire and barbeque – sun sinking towards the horizon – this is the one!
Colour: Treasure chest gold
Cask: Refill barrel
Age: 9 years
Date distilled: August 2003
Alcohol: 63.2%
USA allocation: 132 bottles
Cask No. 121.61 $95
Pulled pork with chocolate mousse
Highland, Island
The nose neat has the aromas one would expect from looking at the colour; figs, dates, muscovado sugar and dark chocolate. Some of us eating ´´Pulled-Pork´´ with a vinegar and mustard based barbeque sauce, whilst others had a spoonful of mousse prepared with Maya Gold Chocolate Orange, cinnamon and the zest of an orange. The taste was like dark treacle – rich, syrupy and slightly bitter. There is a hint of a struck match but balanced by the sweetness of a sip of Tia Maria. With plenty of water the aroma becomes fruitier and sweeter like a slice of Terry’s Chocolate Orange or the Greek dessert baklava. The taste is that of raisins, orange truffles with powdery cocoa, sultana cake and in the finish a glass of Madeira Malmsey.
Drinking tip: Whilst manning a barbeque
Colour: Burnt chestnut
Cask: Refill butt
Age: 10 years
Date distilled: July 2002
Alcohol: 61.1%
USA allocation: 120 bottles
Hot chilli peppers and vanilla ice cream
Cask No. 36.61 $95
Speyside, Spey
The Panel was greeted by an intriguing combination of vanilla and new oak. Fruity notes appearing over time, juicy red apples, lemons and pink grapefruits. Back to sweet aromas like the ‘honeycombed’ sugared centre of a Crunchie bar and crushed nuts on vanilla ice cream. Very juicy neat on the palate – freshly squeezed white grapefruit, but at the same time the extreme heat of a very hot chilli pepper. With water, more delicate on the nose, flowery – white roses and lilies, and fruity – lychees and kumquats. The oak is now that of wood shavings and a freshly sharpened pencil. Creamy to taste, chilli powder, icing sugar and Bitter Lemon with the bitterness and tannin of a dry white wine in the finish. This distillery is named after the highest mountain in the region.
Drinking tip: Whilst having a break from DIY
Colour: Peach gold Date distilled: May 2002
Cask: First-fill barrel Alcohol: 58.8 %
Age: 10 years USA allocation: 120 bottles
Spun sugar and spooned honey – mmm!
Cask No. G8.2 $160
Grain
The nose was warm, comforting and luxurious – loads of toffee, vanilla ice-cream, crème caramel and butterscotch; we also detected roast beef, hay, red berries and a chest of drawers lined with the Financial Times. The palate did not disappoint – thick caramel, hot fudge, rum and raisin ice-cream and dark chocolate mousse; beyond that, new wood, cardamom and pink peppercorns guaranteed complexity. Water jazzed up the nose producing spices (cinnamon, clove, nutmeg, cardamom) like rabbits out of a hat. The palate now mellifluously mouth-coating with ‘monkey’s blood’, chocolate Brazils, spun sugar and spooned honey – mmm! This Alloa grain distillery closed in 1993.
Drinking tip: If ice-cream parlours sold whisky – this would be the one
Colour: Cleopatra’s choker Date distilled: June 1989
Cask: Refill hogshead Alcohol: 62.4%
Age: 23 years USA allocation: 60 bottles
Please visit the Scotch Malt Whisky Society www.smwsa.com
